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Decided to try something new this year, Crown Roast of Pork. I've never done one before, but I saw that a local grocery chain had bone-in loin roasts on sale, and I felt inspired. So I bought two, about 9 bones each. I Frenched the bones and cut between them a bit on the outside so I could bend it and tie it. Seasoned with a blend of some rosemary, thyme and sage which had been picked from the garden wall and dried, mixed with some garlic and some Montreal Steak seasoning. Foiled the tips of the bones, and onto the Ranch, with lump and some chunks of apple I got from a nearby orchard. Target temp around 325-350º.

Somewhere around 100º internal I added the (precooked) stuffing. Stuffing is wild rice & basmati, sausage, mushrooms and apple, with fresh sage, rosemary and thyme from the garden.

Pulled at about 140º internal, covered with foil and a couple towels. Rested for a little over half an hour.

My nephew had to leave before dinner and drive back to North Carolina (he had to work the next morning), so I cut out two bones for him to take along. I smiled as I pictured him driving down the highway, holding the bone and biting off chunks

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Cheez
Canton, OH

New Braunfels Bandera, 22.5" WSM, Weber Ranch Kettle, 5 or 6 other Weber Kettles, Party King tailgate grill, and a modded "pizza grill" that is falling apart.

Self-proclaimed President of the Canton, OH chapter, Weber Rescue Society.

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Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog